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Boiled Caramel Custard
From Delta Gamma cook book, 1922
Serves 2
The whites of the eggs may be used to make meringue. Beat and sweeten and put on top of the custard when ready to serve.
Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
535Calories
18 gProtein
83 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories535 kcal
Protein18 g
Carbohydrates83 g
Fiber0 g
Sugars72 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium326 mg
Potassium780 mg
Calcium623 mg
Iron0.9 mg
Magnesium64 mg
Phosphorus525 mg
Zinc2.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D4.7 mcg
Vitamin C0.2 mg
Vitamin A164 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.6 mg
Folate26 mcg
Choline89 mg
Caffeine0 mg
Water448 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 76. The excerpt below is the record exactly as published.
Boiled Caramel Custard 1 quart milk jt, 4 eggs 4 level tablespoons flour 4 tablespoons sugar besides the sugar used in making the caramel syrup 4 tablespoons caramel syrup, made by browning white sugar to a dark syrup and adding boiling water. pinch of salt vanilla to taste
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